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With a creamy base, buttery crust, and sweet berry topping, this keto berry cheesecake is a delicious way to enjoy fruity flavor in a creamy treat. Similar to my sugar-free strawberry cheesecake, this low carb keto blueberry cheesecake recipe uses whole fruit on top of the filling for a stunning presentation. Even your non-keto friends and family will love this keto dessert and they’ll never guess that it’s low carb.
This recipe is based on the best low carb cheesecake I’ve ever made – it has won awards and has hundreds of 5-star reviews. For those of you that like a fruity twist, this version transforms it into a keto berry cheesecake.
No matter what kind of cheesecake I’m making, I count on almond flour to create a perfectly buttery crust… and Wholesome Yum Almond Flour is the only one I trust for a cheesecake crust that tastes like the real deal.
For a smooth and sweet filling and blueberry sauce, Besti Powdered Monk Fruit Allulose Blend creates perfect results every time. Since it dissolves and stays dissolved (unlike many monk fruit sweetener options that become gritty), every bite is smooth, sweet, and authentic… with 0 added net carbs.
Why You’ll Love This Keto Blueberry Cheesecake Recipe
- Rich, fruity flavor
- Creamy filling with buttery crust
- Basic ingredients
- 5.7g net carbs per slice
- Naturally gluten free
- Authentic taste and texture!
Ingredients & Substitutions
This section explains how to choose the best ingredients for easy keto blueberry cheesecake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Almond Flour Crust:
- Wholesome Yum Blanched Almond Flour – Its fine grind and neutral flavor makes this flour a natural fit for a buttery cheesecake crust. Substituting coconut flour 1:1 won’t work, as the crust will be too dry. If you need other crust options without almond flour, check the alternatives in my main keto cheesecake post here.
- Butter – I use grass-fed butter, but use whichever unsalted variety you prefer. This recipe uses melted butter, and it’s easiest to measure it solid (using the notches on the package) before melting. Coconut oil is also fine to substitute.
- Besti Monk Fruit Allulose Blend – Adds a touch of just-like-sugar sweetness to the crust. Other granulated sugar substitutes should work fine here.
- Vanilla Extract – For flavor.
- Blueberries – You can use fresh or frozen berries.
- Besti Powdered Monk Fruit Allulose Blend – Dissolves easily into the sauce and tastes just like powdered sugar! Other powdered sweeteners will work, but the texture may be gritty if it’s not an allulose-based sweetener.
- Lemon Zest – Helps brighten the flavor of the sauce. Use fresh zest, since we’ll also use fresh lemon in the filling.
VARIATION: Want different berries?
Other kinds of berries, such as blackberries or raspberries, will also work for the sauce.
- Cream Cheese – I use full fat cream cheese, but any variety will work.
- Besti Powdered Monk Fruit Allulose Blend – Makes a super smooth low carb cheesecake filling — never gritty. Other powdered sweeteners will work, but the texture may be gritty if it’s not an allulose-based sweetener.
- Eggs – Use whole, large eggs. Substitutes won’t work here.
- Lemon Juice – This just balances the flavor, but the amount is not enough to make it taste lemon-y. Bottled lemon juice will work, but fresh lemon juice is preferred since the blueberry topping uses fresh zest.
- Vanilla Extract – For a classic vanilla cheesecake flavor.
How To Make Keto Blueberry Cheesecake
This section shows how to make sugar-free blueberry cheesecake, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make crust. Stir almond flour, butter, Besti, and vanilla together in a medium mixing bowl until well combined. Press into a parchment paper lined springform pan. Bake until golden.
- Beat cream cheese and sweetener. Use an electric mixer to beat cream cheese and powdered Besti together until fluffy.
- Finish the filling. Beat in eggs, one at a time, followed by lemon juice and vanilla.
- Add blueberries. Fold in 1 cup of blueberries (the rest will be used for the topping).
TIP: Keep the mixer at low to medium speed.
Too high speed will introduce air bubbles, which we don’t want.
- Pour. Transfer the filling mixture into the pan, using a spatula to smooth the top. Tap on the counter to release any air bubbles.
VARIATION: Make a blueberry swirl instead.
This recipe has a few blueberries in the filling and then a blueberry sauce on top. If you prefer, you can make the blueberry sauce below and swirl some of it into the filling in the pan before baking instead.
- Bake. Place the cheesecake in the oven until the center is almost set, but still jiggly.
TIP: A water bath is not required, but you can make one to be extra safe to avoid cracks if you like.
To do this, wrap the bottom and sides of the pan in aluminum foil. Place the wrapped pan into a baking dish with tall sides and pour warm water into the outer pan, going halfway up the sides of the springform pan. Then, bake as directed.
- Chill. Remove keto berry cheesecake from the oven. If edges are stuck to the pan, run a knife along the edge, but don’t remove the springform yet. Cool on the counter first, then refrigerate for at least 4 hours or preferably overnight, until completely set.
TIP: Do not wait for the cheesecake to fully set in the oven!
If you do, it will be dry, overcooked, and may crack.
- Make topping. Combine 1 cup blueberries, lemon juice, powdered Besti, and lemon zest in a medium saucepan over medium heat. Bring to a gentle boil, then simmer and mash until a sauce forms.
- Stir. Add remaining blueberries to the sauce and heat until soft but not mushy. Remove from heat and cool to room temperature.
- Assemble. When the keto blueberry cheesecake has set, run knife along edges of the pan again and remove the springform edge. Spoon most of the sauce over the cheesecake and arrange berries on top. Use remaining sauce for serving.
- Store: Keep low carb blueberry cheesecake leftovers covered in the fridge for 3-5 days.
- Freeze: For best results, freeze cheesecake and sauce separately. Freeze whole cake or slices uncovered until solid, then wrap with plastic wrap followed by foil to prevent freezer burn. Pour sauce into an airtight container or freezer bag. Freeze for 2-3 months. Thaw in the refrigerator before assembling and serving.
More Keto Cheesecake Recipes
Cheesecake is one of my favorite keto dessert recipes, so I created lots of ways to make it! Try these recipes next.
Keto Blueberry Cheesecake Recipe
Keto Blueberry Cheesecake
Low carb keto blueberry cheesecake creates a stunning dessert with a fruity filling and topping, all using simple ingredients. Just 5.7g net carbs!
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Almond Flour Crust:
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a medium to large bowl, stir together the almond flour and Besti.
In a small bowl in the microwave, or a small saucepan on the stove, melt the butter. Stir in the vanilla.
Stir the melted butter into the almond flour mixture, until combined. The dough will be slightly crumbly.
Press the dough into the bottom of the prepared pan. Bake for about 10 minutes, until barely golden. Let the crust cool for at least 10 minutes.
Meanwhile, in a large bowl, use a hand mixer to beat the cream cheese and Besti Powdered at low to medium speed, until fluffy.
Beat the eggs, one at a time. Beat in lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high a speed will introduce too many air bubbles, which we don’t want).
Gently fold in 1 cup (148 g) of blueberries.
Pour the filling into the pan over the crust. Smooth the top with a spatula. Tap the cheesecake on the counter a few times to release any air bubbles.
Bake for about 45-55 minutes, until the center is almost set, but still jiggly. A water bath is not necessary, but you can use one if you like.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edges (don’t remove the springform wedge yet). Cool on the counter at room temperature.
Refrigerate for at least 4 hours (preferably overnight) until completely set.
In a medium saucepan over medium heat, combine 1 cup (148 g) of blueberries, lemon juice, Besti Powdered, and lemon zest. Bring to a gentle boil, then simmer for about 10 minutes, mashing the sauce as the berries soften, until the blueberries start to break down and a sauce forms.
Stir the remaining 1 cup (148 g) of blueberries into the sauce and heat for 2-3 minutes, until the whole blueberries are soft, but not mushy. Remove from the heat and let the sauce cool completely at room temperature.
Once the cheesecake is set, run a knife along the edges of the springform pan again and remove the side of the pan. You can carefully transfer the cheesecake to a serving plate, or simply use the bottom of the springform pan for serving.
Spoon most of the liquid part of the blueberry sauce over the cheesecake. Arrange the whole blueberries on top. Use any leftover sauce for serving.
Last Step: Leave A Rating!
Serving size: 1 slice (1/12 of recipe)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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